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Liz Winters

Strawberry Rhubarb Crisp

Paleo, vegan and oh so delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Fruit
  • 1 lb strawberries
  • 3 stalks rhubarb ends trimmed
  • 2 tbsp coconut sugar
  • 2 tbsp lemon juice
Topping
  • 1 ½ cups finely shredded coconut unsweetened
  • ½ cup almond flour
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • ¼ cup coconut oil or butter chilled!
Optional Toppings
  • vanilla ice cream
  • whipped coconut cream

Equipment

  • Foil
  • 8x8 Glass Baking Dish

Method
 

  1. Preheat the oven to 350°. Lightly grease an 8x8 glass baking dish.
  2. Prepare the fruit by hulling and quartering the strawberries. Slice rhubarb into ½ inch pieces.
  3. In a large bowl, toss strawberries and rhubarb with 2 tbls coconut sugar and lemon juice. Set aside.
  4. To make the crumble topping, combine coconut, almond flour, coconut sugar, and cinnamon in a medium bowl. Cut in cold butter or coconut oil and mix until a crumbly dough forms.
  5. Spoon strawberry rhubarb compote into glass baking dish. Be sure to pour in any liquid that may have formed.
  6. Crumble topping evenly over the strawberry rhubarb mixture.
  7. Cover loosely with foil and bake for 30-35 minutes until fruit is bubbling.
  8. Remove foil and cook for an additional 5-10 minutes to brown the top.
  9. Remove from oven and allow to cool for 10 minutes until serving.
  10. Top with vanilla ice cream or whipped cream of choice.
Tips!
  1. Serving this at brunch? You can make this up to 2 days ahead of time. To reheat, tent with foil and warm at 325 for 15 minutes.